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1
Whisk the egg yolk, lemon juice, vinegar, mustard, and salt in a mixing bowl; set aside.
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2
Set a kitchen towel in a stable pan, such as a cast-iron skillet.
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3
Set the bowl on the towel.
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4
This will keep it stable while youre whisking in the canola oil.
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5
Begin whisking the egg yolk mixture and slowly add the canola oil by drizzling it in in a thin stream.
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6
Dont go too fast and make sure the oil is being incorporated into the yolk mixture as you go along.
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7
Alternatively, you can use a food processor and feed the oil in through the tube portion of the processor.
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8
If the mayonnaise breaks, and you will know it if it does because it will go from being a thick paste to being oily and watery, there is a fix: Mix 1 egg yolk with 1 tablespoon of water.
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9
Whisking briskly, slowly begin pouring the broken mayonnaise into the egg mixture in a thin stream, watching to make sure that it is being incorporated as you go.
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10
Then continue, adding the rest of the broken mayonnaise a little at a time until it is all incorporated.
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11
Spoon the mayonnaise into an airtight container and refrigerate until ready to use.
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12
Stir 1 minced garlic clove and 2 tablespoons chopped fresh parsley into the mayonnaise before spooning it into the container.
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13
Serve the aioli with raw vegetables as a dip, as a toppingfor fish, or on sandwiches.
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14
Just before spooning the mayonnaise into the container, fold in 1 tablespoon capers, 1 tablespoon chopped shallot, 1 tablespoon chopped red bell pepper, 1 tablespoon chopped tomato, 2 chopped cornichons, and 1 chopped anchovy fillet.
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15
Remoulade is delicious with a variety of cold meats and seafood.
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16
Its also great on sandwiches.
